country of origin: Peru

4 Cups black beans
1 Tablespoon salt
4 Cups masa harina flour (flour for making tortillas or tamales)
1/2 cup shortening or margarine
1/2 teaspoon salt
3 cups water
1 head of lettuce
1/2 head of cabbage
1/2 pound of cheese

radishes, thinly sliced
sour cream
Inspect beans, removing any rocks or foreign materials. Wash beans thoroughly by placing beans in a colander in the sink and running water over it while washing the beans by hand, rinsing through several times, making sure they are completely clean. Soak beans in tall stockpot overnight with baking soda.(It is said that the soda removes some of the gas.) Make sure water covers beans allowing them to still be covered with water after doubling in size during soaking process. In the morning, drain into colander and rinse thoroughly. Pour beans into pot. Add salt, and cover with water. Bring to a boil and simmer until soft, 1 or 2 hours. Traditionally, beans are mashed and fried in lard, but I don’t fry them. Using a slotted metal spoon to move beans into a medium hot saucepan, a few spoonfuls at a time, mash with the slotted spoon and add bean broth so the beans do not dry out. Continue until all beans are added. Use the broth to get the right consistency. You may not use all the broth, but save the broth for re-heating any leftover beans.

Prepare tortillas:
Cut shortening into masa harina flour until it resembles cornmeal. Stir in salt. Add water 1/8 cup at a time or less to masa until it forms a dry dough. If it is too moist, it will stick and not make tortillas. Roll into 1-inch balls, flatten by pressing between hands or using a tortilla press. Cook in a skillet using medium high heat. Turn over once to cook opposite side. Note: various brands of tortilla flour can be found in the Mexican food section of your grocery store.
While tortillas are still warm, squeeze the edges with your fingertips, this should form a rim around the tortillas with a flat center. Combine lettuce and cabbage after shredding very finely. Grate cheese. Spread beans in tortilla and sprinkle with cheese. Place on cookie sheet and bake until cheese melts. Garnish with lettuce mixture and radishes. Serve warm with a dab of sour cream. (Note: In Mexico these are known as sopes.)